Entries for the 45th Pillsbury Bake-Off are in and Kathy Ault from Edmond, OK needs America’s vote to become a finalist and compete for the $1 million grand prize. The Pillsbury Bake-Off Contest is letting You Be the Judge!, allowing consumers a chance to choose who gets to go to the Bake-Off Contest finals.
Visit www.bakeoff.com to view and vote for Kathy’s Stuffed Three-Seed Braid as it faces off against the Apricot-Bacon Flatbread entered by Leslie Navarra of Sacramento, CA. At the end of two weeks, the home cook whose recipe receives the most votes will become one of 100 talented finalists competing in the 45th Pillsbury Bake-Off® Contest in Orlando, Florida in March 2012.
Find official rules and cast your vote for your favorite recipes at www.bakeoff.com.
Kathy’s Stuffed Three-Seed Braid
Prep Time: 20 Min
Total Time: 50 Min
Makes: 8
INGREDIENTS
1 can Pillsbury® refrigerated crusty French loaf
4 1/2 sticks (4 1/2 oz) string cheese
1 LAND O LAKES® Egg
1 teaspoon water
1 teaspoon McCormick® Sesame Seed
3/4 teaspoon McCormick® Fennel Seed
1/2 teaspoon McCormick® Poppy Seed
DIRECTIONS
- Heat oven to 350° F. Lightly spray cookie sheet with Crisco® Original No-Stick Cooking Spray. Cut dough lengthwise into thirds, forming 3 long strips. Press out strips to flatten to 2 1/2-inch width.
- Cut cheese sticks into 18 (about 1-inch) pieces. Place 6 pieces of the cheese evenly along length of one dough strip, to within 1 inch of each end. Pull up long sides of dough strip and pinch to seal seam, encasing cheese in dough. Repeat with remaining dough and cheese.
- In small bowl, beat egg and water with wire whisk. Brush egg mixture over strips. Sprinkle one strip with sesame seed, one with fennel seed and one with poppy seed. On cookie sheet, braid dough strips, seam sides up, pinching seams to seal if necessary; tuck ends under.
- Bake 18 to 24 minutes or until golden brown. Cool 5 minutes. Cut crosswise into slices. Serve warm.
